How to Make Cherry Syrup

By Allison Boelcke

Cherry syrup is a thick liquid used as a flavoring agent. Homemade syrups have few ingredients and a short preparation time, making them useful for adding a quick burst of flavor to dishes. A go-to cherry syrup recipe is extremely versatile because it can be used as a dessert topping or in place of maple syrup for pancakes. It can also be poured over crushed ice for a frozen treat.

Things You'll Need

2 cups fresh cherries (any variety)

Small paring knife

Food processor

Large saucepan

1/4 cup water

3 tbsp. granulated sugar

Pitcher or jar

Insert a small paring knife into each cherry and cut around the hard center pit until you can pop it out, then discard the pit. Repeat with the remaining cherries, then wash your hands immediately with soap and warm water to prevent the cherry juice from staining your hands.

Add 2 cups pitted cherries into a food processor. Puree by holding down the “On” button for roughly three-second intervals until the cherries are completely blended, with no visible lumps. Continuously holding down the “On” button may make the cherries blend unevenly.

Place a large saucepan on the stove, then pour in the pureed cherries. Stir in 1/4 cup water and 3 tbsp. granulated sugar. Heating sugar and water produces a thick base known as a simple syrup.

Turn the stove to “high” and heat until the mixture starts to boil. Lower the heat to “medium” and cook the mixture for approximately 10 minutes so it can thicken.

Allow the syrup to cool for about 15 to 20 minutes, or until it’s at room temperature. Pour into a small pitcher or jar and serve immediately, or store in the refrigerator for up to a week for the best results.

Tips

Add an extra 1 tbsp. water at a time to the cherry mixture as it cooks if you feel it is too thick.

You can skip pureeing the cherries for a thicker sauce with cherry pieces.